Nursery Fabrics

A special delivery arrived this weekend!  I am so excited - - the fabrics for the nursery arrived and they look just as wonderful as I hoped!  These are all from Michael Miller's Gypsy Bandana line, and are gorgeous!

I am planning to do the crib skirt in the green fabric with the border printed along the bottom, a window valence in the corresponding pink, the glider cover in the white floral, and then use the other pink and green fabrics for accents, and probably a quilt with the blues.  I can hardly wait to get started!

Finished Aqua and Fuschia Baby Quilt!

Nothing is prettier than a newly finished and bound quilt!

I put together the top of this quilt last weekend from some random fabrics in my stash.  It is just a very basic nine-patch Irish chain quilt, but I like how the blues and pinks came together.  It is also small - perfectly sized for baby.

I have been wanting to try doing all-over quilting that does not follow the piecing for some time, and thought this could be a fun opportunity to try it.  Plus, I used a flannel backing and was really going for a super-quilted look and feel.  Plus it will help keep the stretchy flannel from getting misshapen through wear or washing.

My favorite part of this quilt, though, is the back.  I absolutely love the print and feel of this fabric.  It is so fun and bright, and the flannel makes you want to lay a baby down on it.  

This should be a good addition to the nursery!

Summer Vegetable Salad

This time of year the vegetables are the stars, and this simple dish really lets their flavors shine.  It is based on fresh sweet corn, just cut off the cob to retain its sweet tender crunch, and red pepper, with the earthy flavor of snap snow peas.   You can toss in chickpeas or other beans for some healthy protein and extra fiber, just seasoned up with a simple lime vinaigrette.

 

Ingredients:

- 2 cobs sweet corn, raw, cut off the cobs 

- 1 red bell pepper, diced

- 1/2c snow peas, cut into 1/4 inch pieces

- 1 rib celery, diced

- 1/2 can chickpeas

- 1 lime, juiced

- 2T olive oil

- 1 garlic clove, grated

- Dash of cumin

- Salt and Pepper

Toss vegetables in a bowl.

To make the vinaigrette, combine the lime juice, garlic, cumin, and salt and pepper in a small cuisine-art processor, and drizzle in the olive oil while running to completely emulsify.  And toss.

Voila!  A simple sweet crunchy salad with the best flavors of summer!

She's a Grand Old Flag

Okay, I know flag day was yesterday, but I just didn't get this posted in time!

The inspiration for this quilt was the Washington, DC batik that I ended up just using for the border.  I saw this batik at our regular quilt store - Capital Quilts - over a year ago and absolutely loved it, but wasn't exactly sure what direction to take it.  I thought a star sampler would be a go well with it.

Each star is only 6 inches wide and this was definitely a challenge for me in precision piecing.  I also designed each star myself, and all are based somewhat on the flying geese component.  I'm very happy with the way it turned out!

Once I quilt it, I think it will probably end up being a wall hanging... perfect for a D.C. row house! 

Flax and Whole Wheat Crepes

This recipe is my attempt to make a great healthy breakfast out of a weekend favorite, crepes.  These crepes are not as light and tender as crepes made with white flour and more butter, but they pack a good serving of fiber and amino-3 fatty acids in a nutty, flavorful package.

Ingredients:

- 1/2c whole wheat flour

- 1/4c flaxmeal

- 3 eggs

- 3/4c milk

- 2T melted butter

Mix all ingredients together in a blender until mixed well.

Pour a little batter into a pre-heated non-stick pan on medium heat.  Pour into the center of the pan, and then turn and tilt pan to create a thin coating of batter.  When the batter starts to cook through, the crepe is ready to flip.  If you use a non-stick pan, you can tell it is ready to turn when the batter no longer looks wet and the edges start to come up from the pan.

 

When you flip the crepe, it should look golden and cooked through.

It should only take a minute or two to cook through the rest of the way.  When done, remove from pan.  Coat half of crepe with desired ingredients.  Our favorites are nutella and a mixed berry compote.